Exploring the Cuisines of the Himalayas

 

View of the Himalayas

In my GMS724: Management of International Enterprise, Professor Adekunle presented various cases of food culture, exploring topics such as the significance of proximity to food sources, the importance of transparency in food production, and the challenges of achieving certifications. The case studies brought an increased awareness of where food comes from and how it ends up at our tables. At the end of the term, I had the pleasure of sharing with Professor Adekunle one of Nepal’s classic dishes, momos. Momos are a type of steamed dumpling, with the wrapper made of flour and water and the filling made with minced meat (chicken, pork, buffalo), vegetables, and spices, and served with a tomato-based sauce (“chutney”). However, an iconic dish like momo does not originate from Nepal; rather, it was adapted from Tibet and China, where a similar style of dumplings is consumed every day and all over.

Culinary Traditions Shaped by Geography

Nepal’s status as an agricultural nation is deeply intertwined with its diverse terrain. The fertile plains of the Terai region are ideal for growing rice, wheat, and other grains. The hillsides support crops like vegetables, millet, and maize. In the high-altitude regions of the Himalayas, enduring crops like barley, buckwheat, and potatoes thrive despite unforgiving conditions. The diverse terrain not only provides a wide range of ingredients and sustenance but also influences traditional culinary techniques. Cooking methods vary by region; in high-altitude regions such as the Himalayas, where firewood is scarce, steaming and boiling are common cooking techniques, evident in dishes like momo and thukpa (chicken noodle soup). In contrast, in the Terai, where fuel is easily accessible, grilling and frying are popular methods, as seen in dishes like sukuti (dried meat) and bara (fried lentil patties).

Chilli momo

Homemade Creations and Regional Specialties

While Nepali cuisine has been enriched by influences from neighboring countries, it also boasts a wealth of dishes that are uniquely Nepali in origin, made from ingredients and practices local to the region. Examples include dal bhaat (rice and lentil soup served with various sides), sel roti (rice flour doughnuts), dhindo (porridge made from ground cornmeal, millet, or buckwheat), and gundruk (a classic dish made with fermented leafy vegetables).

Materials and Methods in Nepali Kitchens

Additionally, Nepal’s culinary tapestry is shaped by the materials and methods used for cooking. Traditional clay pots and vessels are commonly used in rural areas for slow-cooking stews, soups, and rice dishes, enabled by the gentle and even heat distribution. Copper utensils are widely preferred due to their heat conductivity and the perceived Ayurvedic health benefits, with many homes using copper gagri to store water. Copper and brass are both culinarily and culturally significant, used in both cooking and religious practices. Lastly, cast iron vessels such as the Karahi are widely used due to their perceived health benefits of fortifying the foods with iron.

Various cookware, from left to right (top row): amkhora (brass pot for drinking from), cast iron karahi, brass karahi, bhaddu (cooking pot), brass kasoudi (cooking pot), ketli (kettle), copper kasoudi, pictured at the International Mountain Museum in Pokhara, Nepal. Bottow row (left to right): copper bhaddu, cast iron karahi

Bridging Borders Through Food

Nepal’s rich agricultural heritage and diverse terrain, from the rugged peaks of the Himalayas to the fertile flatlands of the Terai, have long played a central role in shaping its vibrant culinary traditions. This varied geography not only dictates the types of ingredients available but also influences the methods of cultivation and cooking techniques used by citizens. Additionally, Nepal’s proximity to neighboring nations like China, Tibet, India, and Pakistan has resulted in a fascinating fusion of flavors and culinary traditions, leading to a diverse array of dishes that reflect the nation’s tapestry. This culinary diversity underscores how ideas and methods seamlessly move between borders, creating a common language of food. Moreover, Nepal’s position at the crossroads of Asia has facilitated a rich array of culinary influences from neighboring countries, such as the adoption of staple dishes like momo (dumplings), thukpa (noodle soup), and chow mein (stir-fried noodles) from Tibet and China, as well as popular dishes like samosas (potato-filled pastry) and chicken tikka masala (also the national dish of the United Kingdom) from India. These culinary borrowings underscore the cultural interconnectedness of the region and the adaptability of Nepali cuisine, reflecting the flow of ideas and practices across borders, driven by trade, travel, and globalization on a global scale.

Ichhya Thapa

Undergraduate Research Assistant, ECVOntario

Global Management Studies & Psychology Student|TMU|Canada.